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Chana Sukka (Sweet & Spicy Chickpea & Coconut Sauté)

A tasty sweet and spicy chickpea favourite from Alberta-based food blogger Michelle Peters-Jones and thetiffinbox.ca
Pulses Chickpeas
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Print Recipe Cook Mode

Ingredients

  • 1 Tbsp (15 mL) unscented oil or ghee
  • 1 small onion finely diced
  • 1 tomato small, finely diced, optional
  • 2–3 tsp (10-15 mL) bafat spice mix see tip
  • 2 cups (500 mL) cooked chickpeas or 1 can (19 oz/540 mL) no-salt-added chickpeas drained & rinsed
  • 1/4 cup (60 mL) hot water
  • 1/4 tsp (1 mL) tamarind concentrate
  • 1/2 tsp (2 mL) grated palm sugar
  • salt to taste
  • 1/4 cup (60 mL) desiccated coconut, unsweetened
  • 1/2 onion sliced and caramelized

Garnish

  • 1 Tbsp (15 mL) unscented oil
  • 1 sprig curry leaves

Directions

  • Heat the oil or ghee in a sauté pan, and add the onion. Fry for about 5 minutes, then add the chopped tomato, if using, and the bafat spice mix.
  • Fry gently for about 5 – 7 minutes, then add the chickpeas, hot water and tamarind concentrate. Cook together for 2 – 3 minutes, then add the grated palm sugar. Stir, then season to taste with salt.
  • Add the desiccated coconut, and stir together until the coconut starts absorbing some of the sauce. Stir in the caramelized onions.
  • Meanwhile, heat the oil for the garnish in a small pan, and add the curry leaves. Fry together for 30 seconds, then pour it over the chickpeas, with a quick stir.
  • Serve with rice or Indian breads.

Tips

  • Bafat spice mix is a versatile, homemade spice blend that works well with chickpea and vegetable curries as well as pork and chicken. Here's Michelle's recipe for Bafat Spice Mix.
  • Recipe and photo courtesy of thetiffinbox.ca.

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